Memphis Wood Fire Convection Grill
Memphis Wood Fire Convection Grill
Owner's Manual and User’s Guide
Congratulations on your purchase of the Memphis Wood Fire Convection Grill. With proper care and
maintenance, your grill will give you years of trouble free operation. Please review the following
information carefully for useful tips and information that will help you utilize your grill’s extensive features
and benefits.
Keep in mind that your Memphis Wood Fired Convection Grill is so much more than a grill. It's a true
Convection Oven, featuring a computerized Intelligent Temperature Control (ITC) which automatically
adjusts for outside ambient conditions. The result is a simple "set it and forget it", way to Cook, Bake,
Roast, Sear or Low and Slow Smoke; whether it's 40° or 90° outside, just set the desired temperature
and sit back and enjoy.
We all have our favorite recipes and cooking tricks. We suggest you experiment with your new grill to
discover just how many ways it adds to your outdoor cooking experience. With little time and effort, you'll
amaze your friends and family with your impressive culinary skills. Like many of us you'll find that your
Memphis Wood Fired Convection Grill will become your cooking appliance of choice; eliminating heat and
odors from cooking indoors while giving you unbeatable results.
Before you get started, take a few moments to register your grill and write your model and serial
number in the space provided. This will register your warranty and make it quick and easy to reference
this information in the future. Your model and serial number are located on the sticker under the hopper
lid.
Thank you for choosing the Memphis Wood Fire Convection Grill!
Model_________________________________________________________________________________
Serial Number:______09VG0050-__________________________________________________________
Date of Purchase_______________________________________________________________________
Dealer________________________________________________________________________________
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Index
Page
Welcome Page
Index
Safety Information
Unpacking and Assembling Your Memphis Wood Fired Convection Grill
Memphis Parts – Exploded View and Part List
Memphis Assembly Instructions
Optional Side Shelves Assembly Instructions
Hardware Kit Identification
How your Memphis Grill Works
Read Prior to Lighting
Intelligent Temperature Control – Overview
Using your Memphis Grill
Operating Instructions
Information about BBQ Cooking Pellets
Periodic Grill Maintenance
Recommended Grilling Accessories
Food Handling and Safety
Appendix A – Approximate Grilling Times
Appendix B – Approximate Smoking Times
Appendix C – Smoking – General Information
Wiring Diagram
Limited Warranty
Blank Page
Warranty Registration
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Warning: Read all Safety Information Prior to Operating Grill
• For outdoor use only. Do not use in any enclosed area.
• Keep grill 30” or more from any combustible surface.
• To prevent Grease Fires, clean your grill on a regular basis. This includes the
flavorizer and grease tray. Should a grease fire occur, turn off the grill,
unplug the grill and leave lid closed until the fire is out. When cooking
exceptionally greasy foods, put a foil pan below the food to catch the grease.
• Do not put anything flammable in the storage area under the grill.
• Never operate the grill without the rear panel on and fastened. The rear
panel must be fastened to ensure proper cooling of the pellet hopper and
mechanical cabinet.
• Keep rear panel louvers clear of obstructions.
• Before each use, your Memphis Grill should be checked for burn grate
obstructions to make sure proper air flow is maintained. See cleaning
instructions in this manual for correct procedures.
• Accessible parts of the grill are very hot. Keep young children away while in
use.
• Exercise reasonable care when operating your grill. It will be hot during
cooking or cleaning and should be attended if children are present.
• Do not use lava rocks or charcoal in your grill.
• To avoid the chance of serious burns, never lean over an open grill or place
hands or fingers on the front edge of the cooking box.
• Use heat-resistant barbeque mitts or gloves when operating this unit.
• Do not move your Memphis Wood Fired Grill while operating or while the grill
is hot. Make sure the fire is completely out and that the grill is completely
cold before transporting the grill.
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Unpacking and Assembling Your Memphis Wood Fired Convection Grill.
Please note that during shipping some movement may have taken place, so a complete visual inspection
is required. Be sure to inspect entire grill after removing the protective shipping carton. Report any
damage to your local dealer immediately. Shipping damage is not covered under warranty. Some surfaces
may be sharp so wear gloves when assembling. Do not plug in the grill until it's fully assembled, the
plastic protective film is removed from all stainless steel surfaces, and you're ready to cook. See: “start up
procedure” for more details.
Your carton
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will contain the following:
1- grill head with ITC mounted in front
2- large cooking grates
1- Integrated heat deflector / flavorizer
4- grill legs
1- base bottom
1- hardware bag with owners manual
Note: optional shelves and hardware are packaged in a separate box.
Tools Required
• Two 3/8” open end wrenches for leg and base assembly
• Phillips Head screw driver
• Rubber mallet to install caster sockets
Unpack and Identify Primary Components and Hardware (see supporting diagrams)
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16 - ¼-20 X 2 1/4” bolts
16 – ¼-20 serrated flange nuts
4- caster sockets
4- push in casters
Optional Shelf Kit Includes:
• 2 – Shelf tops
• 4 – Shelf support brackets
• 2 - Shelf bracket right
• 2 - Shelf bracket left
• 12 - #10 self tapping screws
Procedure for Assembly – See Diagrams on following pages. Note: Optional Shelf Kit
installation is also contained in this section.
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How Your Memphis Wood Fired, Convection Grill Works:
Your Memphis Wood Fire Convection Grill represents a new way of outdoor cooking. It's a true high
quality convection oven that also has grilling and smoking capability. It combines many unique features
with time proven pellet-burning technology. Together they give you controlled, quick, savory and
repeatable cooking results every time. The perfect cooking experience starts with filling your hopper with
all natural, 100% hardwood BBQ pellets. We recommend “Natures Way” flavored BBQ Pellets.
Pushing the ON Button activates the “Electronic Igniter”, the combustion fan, and the auger. The auger
feeds the wood pellets from the hopper onto the burn pot, where they are ignited using super-heated air.
The computerized Intelligent Temperature Control allows you to set the cooking method and temperature
desired and will adjust for ambient conditions. Convection/circulation fan provides combustion air to the
burn pot as well as provides convective cooking air by distributing the heat evenly throughout the cooking
area. The natural smoke flavor produced by the burning pellets, the vapor produced by the juices dripping
on the Flavorizer Trays, and the air circulating throughout the cooking area, combine to give you the
unique flavor that can only be achieved using a Memphis Wood Fired Convection Grill.
Features:
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Large casters that swivel and lock for easy maneuverability.
Stainless Steel cooking grids for years of service.
Simple to use computerized Intelligent Temperature Control (ITC) capable of Smoking, BBQ,
Grilling, Baking and Searing temperatures.
Extra large capacity hopper
Exceptionally durable and reliable construction.
Attractive craftsmanship and high quality performance.
427 square inch main cooking area that can be increased to 699 square inches with the optional
grates.
4510 cubic inch cooking area for large roasts and turkeys.
Low CFM Blower Fan Cause pellets to burn and produce true convection oven cooking.
Heavy duty construction
Two Stainless Steel Side Shelves offer a durable easy to clean surface.
Grease Drawers make for no fuss cleaning.
Auto Start Button & Electric Igniter eliminate the need for matches & lighter fluids.
Smoking Mode gives you that savory flavor on demand and is programmable from 200-250F.
Stainless Steel Flame Deflector reduces the chance of flare-ups and assists in even heat
distribution.
Stainless Steel Burn Pot designed for high performance and longevity.
Available in Black
Assembled dimensions H 47” x W 26” x D 29”. (H 47” x W 44.5 x D 29” with Optional Side
Shelves).
Made in USA.
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Read Prior to Lighting!
Initial Burn Off
Before cooking for the first time, we recommend that you “burn off” the grill to rid it of any foreign matter
used in the manufacturing process. Remove the stainless steel cooking grates and wash with a mild soap
and detergent. With the grates removed, light and operate the grill at 450F (in cook mode) with the lid
down for 20 minutes. After burn off, turn the grill OFF and replace the grates. Prior to “burn-off”
completely remove the plastic film on all Stainless Steel Surfaces. Failure to do so will cause the film to
melt to the metal and it will be extremely difficult to remove.
Lighting your Grill
It is recommended practice to go through the INITIAL SET UP procedures after every 10 uses. This will
ensure proper ignition of the pellets and is part of the normal maintenance procedure. Light as per
instructions found in detail in this manual. If the grill fails to light, this is most likely due to a dirty or
plugged burn pot and or a burn pot obstruction blocking the auto igniter air passages. (refer to Using
Your Memphis Wood Fired Convection Grill for cleaning instructions.) Should your auto igniter refuse
to ignite the wood pellets, it is easy to light your grill manually with a match and lighting agent. (Refer to
Manual Lighting Instructions for instructions.)
Pre-Heating
It is extremely important to ALWAYS allow your grill to preheat for 15 minutes at 500° before cooking.
This allows the grill and grates to heat up and maintain proper temperature once your food is introduced.
If you don't allow the grill to preheat, you'll find that it takes a longer period of time to bring both the grill
and the food to cooking temperatures.
Lid Position
Always cook with the lid closed. An open lid negates the convection air and lengthens cooking times.
Cooking with the lid closed keeps the temperature even, cooking the food faster while using less fuel. A
closed lid also helps to create a smokier flavor.
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Intelligent Temperature Control - Overview
Control I/O, ON/OFF Touch Pad
This pressure sensitive touch pad is used to turn the grill/appliance on and off.
• Turning the grill “on” activates the automatic start-up mode and illuminates the digital LED
readout.
• Pressing the touch pad again activates the shut down mode of the appliance.
• The ON/OFF touch pad allows electricity to flow to the electrical components for 20
minutes. If, after 20 minutes, the appliance reaches a temp of 150F, the igniter and start
up feed rate will end and the appliance will continue to operate / burn pellets.
• If 150F is not achieved after 20 minutes, the appliance will turn off and ER-2 will display
on the screen.
• When the ON/OFF touch pad is used to turn off the appliance, the board will stop the
auger from turning. The convection fans will continue to run until the temperature reaches
130F.
• When the appliance reaches a cool down temperature of 130F the electricity will be shut
off to the working components. If the temp has not reached 130F after 20 minutes, the
electricity will be shut off to the controller.
Pellet Prime Touch Pad
• When the Pellet Prime touch pad is pressed and held, the fuel feed system will turn and
feed more wood pellets to the burn pot.
• This can be used to add more fuel just before opening the grill lid, to help with quicker
heat recovery.
• It can also be used to add more fuel while smoking, to increase the smoke intensity.
Temp (Temperature) up and down touch pad
• Pressing either the up or down arrows, the LED readout can be moved in 5 degree
increments.
• The temperature setting range is 225-275F for smoking and 280-550F for cooking.
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Temp (Temperature) Display Screen
Displays temperature readouts, error messages, and power up readout:
LED Messages
1. HLnD, GrLL, v 5.01 These three screens will display when the appliance is plugged into a
surge protector and then into an electrical outlet. This describes the make and model of
the board. (The 5.01 in this example identifies the software revision – your grill may
indicate a different version of software.)
2. 350. This is the default temperature at start up. The temperature setting range is from
250F to 550F while the actual temperature readout ranges from room temperature to
600F.
3. ER-1. This error code is to indicate the appliance has overheated.
4. ER-2. This error code indicates a failure to ignite. After pressing the ON touch pad, the
appliance must reach an operating temperature of 170F within 20 minutes. If it fails to
reach this temperature, the appliance will shut off and the error message will appear on
the display screen.
5. ER-3. This error code indicates a power failure causing the grill to cool.
Note: To reset an error, press on or off after correcting the problem
Temperature Display Screen
By pressing the display touch pad, the LED display screen will show either the actual
temperature within the appliance or the set-point. The LED besides actual or set-point is used to
indicate which temperature is presently displayed. Note: it is normal for the temp readout to vary
from time to time. This is caused by pellets being placed in the burn pot and the pellets burning
down until the controller calls for more pellets to be placed in to the burn pot. This works similar
to an oven when it turns off and on to maintain temperatures. As you preheat your grill, you will
see larger deviations in temperature. After the grill is preheated and the cooking temperature is
set, the temperature will stabilize within a normal range. An instant readout food temperature
probe is highly recommended to get accurate readings of your food.
Function Mode (Cook / Smoke) Touch Pad
By pressing the mode touch pad, the style of cooking and related pellet feed-rates will change.
The LED beside Cook or Smoke is used to indicate which mode is being used and blinks to
indicate the start up (igniter is on) or shut down (fans are running to cool the grill) status of the
grill.
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Using Your Memphis –Wood Fired Convection Grill
Prior to starting your cooking center, inspect the Burn area inside the grilling area. It's a
recommended practice to go through this procedure at initial start up and after every few uses to
ensure peak performance. Actual frequency varies depending on usage and fuel type.
1. Open the main lid and remove the Stainless Steel Cooking Grates.
2. Remove the integrated stainless steel flavorizer and flame deflector. The flame deflector
helps distribute heat, contains fly ash, and keeps the flame from making direct contact
with cooking grids.
3. If necessary, remove the stainless steel burn grate and check the burn pot area, remove
any foreign items ensuring that the air holes in the grate are clear. Take precautions not
to damage the igniter wiring connections or pull the igniter out of the igniter tube.
4. Re-install the burn pot, making sure it's sitting flat after installation.
5. Re-install the flavorizer / flame deflector.
6. Reinstall the stainless steel cooking grates.
7. Open the Pellet Hopper Lid, found at the front of your grill. Check for any foreign objects.
8. Fill your hopper with all purpose pellet fuel. Close the hopper lid.
9. Plug your Memphis Wood Fired Convection Grill into the nearest 110 Volt AC outlet.
(Note: Use a GFI Outlet. We strongly recommend that if your home does not have a GFI
outlet that you install one or use a high quality outdoor surge protector.
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Operating Instructions: Memphis Wood Fired Convection Grill and
Computerized Intelligent Temperature Control (ITC).
About the ITC: The ITC is very much the same as the control on your kitchen oven. The big difference is
the ITC's ability to automatically compensate for different ambient conditions. This means that you can
cook outside whether it's 40° or 90°+. When you first start your convection grill, the ITC captures the
ambient temperature and then enters a "Learn" mode which allows it to make adjustments to compensate
for ambient conditions.
Automatic Start Up
1. Place FUNCTION MODE SWITCH to Cook or Smoke Mode.
(Corresponding light will illuminate)
2. Set the TEMP DISPLAY Arrows to the desired temperature (Set light will illuminate)
3. Set TEMP DISPLAY to Actual. (Actual light will illuminate) Temperature now displayed
will be actual temperature in the cooking area. Note: Actual temperature will fluctuate up or
down. This is normal and represents the normal fluctuation of any oven.
4. To Start
• Press the l/O (on-off) button to initiate the start cycle. At this time the igniter heats up, the Cook
light on the control flashes and the combustion fan starts. Additionally the auger will run
continuously for approximately 30-40 seconds to prime the grate for ignition. The Cooking Center
will automatically start in 4-8 minutes. The igniter will turn off automatically when the either the
internal
temperature
reaches
130º
F
or
15
minutes
has
passed.
Note:
1: If hopper was just filled; hold Pellet Prime button in until you hear pellets falling onto
the burn grate and then release.
2: Should the igniter fail to ignite in approximately 15 minutes the Cooking Center will
shut down automatically and the display will indicate error code 2.
3. Your Grill will smoke for a few minutes while the pellets are lighting and coming to full
burn.
NOTE: If the fire does not start, the Grill will continue to feed pellets and the fan will run for
approximately 10-15 minutes. The grill will then automatically shut off. If this happens, some
unburned pellets will build up in the burn pot. To restart the fire, clean the excess pellets out of the
burn grate and repeat the above steps.
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5. To operate: Once the Convection Grill has started, operate as follows;
Pre-Heat : A unique advantage of the ITC is that when you turn it on and select your mode and
temperature, the ITC will enter a preheat and temperature learning cycle. At this time your grill will
both preheat and compensate for current ambient conditions. After approximately 20-30 minutes
(depending on conditions and temperature settings) your grill will be ready for use and to maintain
your desired temperature range (see food preparation chart, Appendix A for recommended
temperatures)
Cooking Mode: Temperature will be automatically maintained at your set temperature range. You
may notice some fluctuation up and down during this time. This is a normal part of any oven /
appliance operation.
Smoke Mode: Smoking is a variation on grilling and is one of the unique advantages of your
Memphis Wood Fired Convection Grill. The temperature you choose will largely depend on what is
being smoked (see Appendix B-C) and your personal preferences.
Smoke TIP: To vary smoke flavor intensity, experiment with the amount of time you use the
smoke mode and the mix of flavored pellets you use along with the all purpose pellets. This is
more important if you use stronger flavored pellets such as Mesquite. Switching to smoke mode
soon after putting your food on the grill allows the smoke to penetrate the meats before they
have a chance to sear closed. The smoke mode works best when a longer cooking time is
required, such as large cuts of meat, fish, or poultry. Experiment with the length of time you
leave for smoking, before cooking thoroughly. Try different combinations of both modes. Some
chefs prefer the smoke mode at the end of cooking and to keep the food warm until ready for
serving.
You can return to the cook mode at any time by pressing the set mode button to cook (cook
light will illuminate). It is not recommended that you go from very high heat (above 400°) to
smoke Mode without a cool down period.
CAUTION: If at any time excessive flame is visible i.e. FLAME DEFLECTOR is glowing bright
red, turn the temperature set-point down using the down arrow on the keypad. If excessive
flame persists turn unit off and check for problem or call your authorized Memphis Grill
Dealer.
CAUTION: Grease fires are caused by excessively greasy food, not properly maintaining your grill,
or failing to clean your ash drawer on a regular basis. In the unlikely event you experience a
grease fire while cooking, remove your food and close the lid. If the grease fire does not go out
within 5 minutes, open the lid and lightly sprinkle baking soda on the fire. Be careful not to burn
yourself. If the fire remains, unplug the grill and shut the lid until the fire is completely out. In rare
cases, the ITC will display and error code “ER1” indicating that the maximum temp was exceeded.
To clear the error message, turn the grill off and allow it to cool. Once the grill cools to 130F,
restart using the normal starting procedure. When preparing particularly greasy food place a pan
partially filled with water under item to catch grease.
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Manual Start Up:
In case of igniter failure, you can start your “Convection Grill” manually.
1. Remove the stainless steel grills and integrated flavorizer / flame deflector.
2. Inspect the stainless steel burn pot to ensure that is clean of debris and that the igniter air holes
are not obstructed. Also check to ensure proper placement of the burn grate.
3. Place a small handful of pellets in the bottom of the burn grate. Add a small amount of solid fuel
fire starter, such as those made from sawdust and wax or use wood shavings.
4. Add a small amount of fire-starter to the pellets on the burn grate. CAUTION: DO NOT USE
FLAMMABLE LIQUIDS SUCH A GASOLINE, GASOLINE-TYPE LATERN FUEL, KEROSENE,
CHARCOAL LIGHTER FLUID, OR SIMILAR LIQUIDS TO START OR FRESHEN-UP THE FIRE!
KEEP ALL SUCH LIQUIDS WELL AWAY FROM THE GRILL WHILE IT IS IN USE.
5. Turn the Intelligent Temperature Control on by following steps 1-5 as noted in Automatic Start up
on page 10
6. Light the fire starter.
7. As soon as pellets are burning briskly, replace the stainless steel flame deflector / flavorizer and
cooking grates. Your grill will begin to produce smoke while the start up cycle is taking place.
Close the lid.
Self-Cleaning and turning off your Memphis Wood Fired Convection Grill
Your Memphis Wood Fired Convection Grill will give you many years of service with minimum cleaning.
An important step is allowing the grill and cooking grates to “Self Clean” by running the grill at a high
temperature for 10-15 minutes after each use (or before the next use). While the grill is still burning, make
sure the control is in the “cook” mode and use the display to set the temp to 500°. Let the grill burn off
any residue inside the grill for 10-15 minutes and then shut off. Once the grill has cooled, scrape the
flavorizer clean using a grill brush or putty knife and empty the grease trays.
To shut cooking center off, press l/O (ON-OFF). The fuel feed will stop. When internal temperatures have
cooled to approximately 130° the convection fans will automatically shut off. After the cooking center
cools, clean the outside with a mild detergent and soft rag. Cover the cooking center with the optional
cover. Note: If grease or smoke discoloration is allowed to stay for long periods of time you may need a
stronger cleaner to remove. Frequent through cleanings are strongly advised.
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Information About BBQ Cooking Pellets
Flavored pellets come in a variety of flavors such as Mesquite, Alder, Apple, Hickory, Maple and Cherry to
name the most common. They contain approximately 8,200 BTU’s of heat per pound, have very little ash
and a low moisture content. Always use Premium BBQ Pellets in your grill. Premium BBQ pellets have a
maximum length of 1.5” and burn more cleanly. Long pellets and excessive sawdust can greatly effect
pellet feeding and temperature consistency.
Wood pellets have been in existence for over 200 hundred years and there are currently more than 125
active pellet mill operations in United States and Canada, producing millions of pounds of pellet each
year. "Natures Way" 100% hardwood BBQ pellets are produced in the much the same manner as wood
pellet heating fuel is produced. Sawdust and clean wood chips are pulverized and dried. The dried
material is then processed under heat and pressure. This material is forced through a hard steel die
rotating against rollers and then forcing the material through the die with pressure over 3,000 PSI. As the
pellet is forced through the final die it is sheared off at a specific maximum length, cooled, screened,
vacuumed, and then bagged or boxed. Caution: some wood pellets produced for heating fuel have a high
content of softwood or even recycled wood furniture which can include pitch, chemicals or glues and
should not be used for cooking. For optimum performance and to ensure you are using clean burning
pellets manufactured for cooking, purchase "Natures Way" 100% hardwood BBQ pellets. Using low
quality BBQ pellets may also adversely affect your grilling temperature performance – especially at low
temperatures. Hearthland Products assumes no responsibility for problems associated with the
use of lower quality or heating pellets. Store pellets in a dry location for optimal performance.
Flavored Pellet Guidelines
Mesquite, yields a woodsy flavor to grilled foods and is often used with poultry. Hickory intensifies the
flavor of food with a robust, tangy taste suited to beef, pork or lamb. Apple or most any fruitwood, adds a
smoky, mild sweetness and is highly recommended for baking bread, chicken and pork.
Flavor is an individual taste and we suggest you try the different flavors or combination of flavors to find
the combinations that suit your needs and tastes. (See you local dealer or go to
www.natureswaypellets.com to order individual pellet flavors)
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Periodic Grill Maintenance
Stainless Steel Working Surfaces
ALWAYS clean dirt and dust off all stainless steel surfaces before you begin to cook. The dirt can cook
into the metal and discolor it. Dirt can be easily cleaned with hot soapy water and a soft cloth. There are
also many commercial products made to clean and protect your stainless steel surfaces.
Painted Surfaces
Your painted surfaces have a very durable high temp powder coat finish. The surfaces can be cleaned
with mild soap and water and wiped with a soft rag.
Flavorizer
It is recommended that you remove any build up of food or grease from the flavorizer after each use. A
clean flavorizer further reduces flare ups. Brush or scrape any build up off of the flavorizer with a grill
brush or putty knife. Never clean the flavorizer while it is hot.
Firebox and Hood
Because the firebox is used to channel the fan forced air into the burn grate, there is very little
maintenance to be done in this area. Occasionally, you may either vacuum or brush out any build-up of
ash or burn debris that has fallen below the burn grate. Remove any accumulation of grease or debris on
the inside surfaces.
Stainless Steel Burn Pot and Igniter
Periodically check the air holes found in the burn pot for any blockages or build-ups. Using a wire brush,
scrape off any build up or blockage. When reinstalling, confirm the proper positioning in the burn pot. The
burn pot should be level from side to side and from front to back as well as should have a snug but not
tight fit. You will also want to visually check the air holes in the igniter tube. Clean any debris or blockage
out of both areas to ensure a perfect start.
Grease Trays
Always be sure the grease pull out pans are clean and free of debris. During the warmer months empty
any grease build-up on a more frequent basis to keep it from going rancid.
Grill Cover
Keep your Memphis Convection Grill Cover clean. This is your best protection against mildew which will
form on any dirt or foreign material allowed to accumulate on tops or bottoms of fabric. Use a cleaner
such as Armor-All, or a product that will not only clean but also protect. Have any small tears or punctures
repaired promptly. Keep away from pets. Keep all shrubs and vines away from your grill cover as many
plants contain acids, which harm fabrics. Do not cover your grill while the grill is still hot. Do not store
anything on the top of your grill cover. Do not permit leaves, twigs or other organic debris to remain on
the cover for long periods of time. Do not use high-pressure hoses or steam to clean or use stiff brushes,
harsh detergents, abrasive cleaners or chlorine on your grill cover. Do not store your cover in the lower
grill cabinet while the grill is in use.
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Recommended Grilling Accessories
Meat Thermometer/Timer (A Must)
The outside temperature, wind conditions, pellet fuel variety and the altitude at which you live affect
cooking times. The best way to ensure your meat has reached the proper temperature and is ready to eat
is to purchase a good quality meat thermometer. We recommend a digital model and particularly like
those that feature wireless, remote readouts. Follow thermometer manufacturer’s instruction to use.
Tongs
Use tongs rather than a fork for turning and handling meats to avoid losing the natural juices. Extra large
ones with long handles allow you to grip a variety of delicate foods.
Basting Brush
You may need a selection of these because you should not use the same brush in two different
marinades. Use to apply your favorite sauces and marinades to foods on the grill. Again look for one with
a long handle to keep you hands away from the heat. Natural bristles that are cut at a 45* angle make it
easier to baste large cuts of meat.
Spatulas/Tongs
A must for turning those delicious burgers and fish filets. Again, look for a long, sturdy handle and the
widest blade possible. The holes in the blade prevent the build-up of steam, which could make your food
soggy.
Aluminum Foil
Extra-strength foil is always useful for grilling. Used to make foil packages, cover food, or to fold up into a
flat dish to act as a drip pan. Also used to speed up cooking, protect bones from burning, and to keep
foods warm.
Drip / Roast Pans
Used to prevent flare-ups, keep food from drying out, eliminate basting, and catch those flavorful juices
that drip from the meat. Various juices can also be added to the pan to impart a desired flavor, such as
apple, lemon, cranberry, pineapple, any cola, etc.
Grill Baskets
Perfect for cooking foods that are difficult to handle on the grill, such as vegetables, seafood, fish and
certain cuts of meats. Usually made out of nickel-plated steel these baskets are made of two identical
halves being held together with hinges. Not only do they protect food, and make handling easier, but also
allow for different foods to be combined and grilled together without piercing the food.
Griddle
One of the most used accessories for those grill enthusiasts that enjoy cooking any foods outdoor. Use to
griddle complete breakfasts, grill sandwiches, and toast fajitas. Cook all your bacon and sausages
outdoors, and they’re great for grilling vegetables, stir-frying, and searing.
Cooking Racks
Nickel-plated roast racks and rib racks are a great way to increase your cooking pleasure. Roast racks
can be used to enhance the convective cooking capabilities of your grill, by allowing the smoke flavored
air to move around the entire roast evenly. Rib racks are a great way to increase your capacity of your grill
for those large gatherings. They can also be used for chops and chicken pieces. (Additional small grates
are available for purchase and will allow you to significantly increase your total cooking surface.)
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Skewers (wood or metal)
Wood skewers adhere better to meat than the metal ones. When using the wood skewers, remember to
soak them in water for at least 30 minutes before using to prevent them from burning in the heat of the
grill. Another way to protect them would be to wrap the exposed ends with aluminum foil. Metal skewers
should be those with flat blades or dual prong. The flat skewer is designed to prevent the food from
rotating when you turn the skewer. The dual prong skewers hold all foods more securely and are ideal
way to hold delicate meats and vegetables.
Metal Brush
It is important to clean your grill thoroughly before each use. A long handled brush with metal bristles is
the best tool for the job.
Skillets and Woks
These baskets allow you to stir-grill vegetables, seafood, and other small pieces of food the same way
you would if you were indoors. The holes allow the smoke and flavors to reach the food.
Food Handling and Safety
Following are some basic hints for food safety. Number one rule is if in doubt about the safety of any food
item, error on the side of caution! Make sure your hands are clean before handling food. Be sure you
wash your hands thoroughly after handling fresh meat, fish and poultry. Prevent the cross contamination
of bacteria by using separate platters and utensils for raw and cooked food. To prevent cross
contamination, use different utensils for each basting function.
Bacteria are living organisms that grow and multiply rapidly in warm, moist foods. A marinade should
never be saved to used another day. If you are going to use it to serve with your meat, be sure to bring it
to a boil before serving. Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF). Don't leave
hot foods out of refrigeration for more than two hours. Cooked foods and salads should not be left out in
the heat for more than an hour. Fill a deep tray or casserole dish with ice to keep salads cool and safe.
Don't defrost meat at room temperature or on a counter top. Marinate meat in the refrigerator. Always use
a meat thermometer to determine the internal temperature of the foods you are cooking. It’s a good idea
to put grilled food onto a heated platter, to help keep the food warm. Steaks benefit from resting for
several minutes before serving. This seals those delicious juices in the meat.
24
Appendix A
Approximate Cooking/Grilling Times for
Memphis Wood-Fired Convection Grill
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal
temperature and doneness. Serious Health risks may exist with undercooked meat!.
Approximate cooking times are, from various sources and are based on meat at refrigerator
temperatures. Use a good quality temperature probe to assure best results. We suggest that when
grilling at higher temperatures, you apply barbecue sauce only during the last 15 to 30 minutes of
grilling to prevent excess browning or burning.
ITEM
SIZE
Control
Set Point
GRILLING
TIME
INTERNAL
TEMP = ° F
550°- 650°
3 to 4 min./side
4 to 5 min./side
5 to 7 min./side
Medium rare 145
Medium 160
Med Well 170
550°- 650°
3 to 4 min./side
145 to 160
3
min. /
side
4 to 5 min./side
5 to 7 min./side
Medium 160
Med Well 170
Well Done 180
BEEF
Steaks
Kabobs
3/4" thick
1-inch cubes
Hamburger patties
1/2" thick
(Note: It is recommended that hamburger be cooked
to min of 160° to prevent health hazards)
Roast, rolled rump (indirect heat)
sirloin tip (indirect heat)
4 to 6 lbs.
3 1/2 to 4 lbs.
Ribs, Back (not smoked)
Tenderloin
450°- 650°
350°
18 to 22 min./lb. 145 to 160
20 to 25 min./lb.
cut in 1-rib
portions
325°
10 min./side
Medium 160
Half, 2 to 3
lbs.
Whole, 4 to 6
lbs.
350°
10 to 12
min./side
12 to 15
min./side
Medium rare 145
Medium 160
140
HAM
Fully cooked (indirect heat)
any size
350°- 375°
8 to 10 min./lb.
Cook-before-eating (indirect heat)
Whole, 10 to
14 lbs.
Half, 5 to 7
lbs.
Portion, 3 to 4
lbs.
350°- 375°
10 to 15 min./lb.
Chops, shoulder, loin, or rib
1" thick
350°- 375°
5 min./side
145 to 160
Steaks, sirloin, or leg
1" thick
350°- 375°
5 min./side
145 to 160
Kabobs
1" cubes
350°- 375°
4 min./side
145 to 160
Patties, ground
4 oz., 1/2"
thick
450°- 650°
3 min./side
Medium 160
12 to 18 min./lb. 160 - 170
30 to 35 min./lb.
LAMB
25
thick
PORK, Fresh
Chops, bone-in or boneless
3/4" thick
1 1/2" thick
450°- 650°
3 to 4 min./side
7 to 8 min./side
Medium 160
Tenderloin
1/2 to 1 1/2
lbs.
450°- 650°
15 to 25 min.
total
Medium 160
Ribs (indirect heat)
2 to 4 lbs.
375°
1 1/2 to 2 hrs.
160
Patties, ground
1/2" thick
450°- 650°
4 to 5 min./side
Medium 160
Chops, steaks
1" thick
450°- 650°
5 to 7 min./side
145 to 160
Roast, boneless (indirect heat)
2 to 3 lbs.
350°- 375°
18 to 20 min./lb. 145 to 160
Roast, saddle, or leg
6 to 7 lbs.
350°- 375°
25 to 30 min./lb. 145 to 160
Steaks
3/4" thick
450°- 650°
4 to 5 min./side
6 to 7 min./side
VEAL
VENISON
Medium rare 145
Medium 160
CHICKEN
Whole (indirect heat), not stuffed
broiler fryer
roasting hen
Capon
Cornish hens
3 to 4 lbs.
5 to 7 lbs.
4 to 8 lbs.
18 to 24 oz.
325°F,160°c
Breast halves, bone-in
boneless
6 to 8 oz. each
4 oz. each
325°F,160°c
10 to 15
min./side
6 to 8 min./side
Other parts: Legs or thighs
Drumsticks
Wings, wingettes
4 to 8 oz.
4 oz.
2 to 3 oz.
325°F,160°c
10 to 15
180
min./side
8 to 12 min./side
8 to 12 min./side
Duckling, whole (indirect heat)
Quartered (indirect heat)
4 1/2 lbs. (not
stuffed)
325°F,160°c
2 1/2 hrs.
1 hr., 25 min.
Goose, whole (indirect heat)
8 to 12 lbs.
325°F,160°c
18 to 20 min./lb. 180 to 185
Whole turkey (indirect heat)
8 to 12 lbs.
12 to 16 lbs.
16 to 24 lbs.
325°F,160°c
2 to 3 hrs.
3 to 4 hrs.
Not
recommended
180 as measured in
the thigh
Breast, bone-in
boneless
4 to 7 lbs.
2 3/4 to 3 1/2
lbs.
325°F,160°c
1 to 1 3/4 hrs.
Not
recommended
170
60 to 75 min.
180 as measured in
18 to 25 min./lb. the thigh
15 to 20 min./lb.
45 to 55 min.
c
170
DUCK or GOOSE
180 to 185
TURKEY
26
lbs.
recommended
Thighs, drumsticks (indirect heat)
Direct heat (pre-cook 1 hr.)
8 to 16 oz.
325°F,160°c
1 1/2 to 2 hrs.
180
8 to 10 min./side
Boneless turkey roll (indirect heat)
2 to 5 lbs.
5 to 10 lbs.
325°F,160°c
1 1/2 to 2 hrs.
2 to 3 1/2 hrs.
170 to 175
27
Appendix B
Approximate Smoking Times for
Memphis Wood-Fired Convection Grill
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal
temperature and doneness. Serious Health risks may exist with undercooked meat!.
Approximate cooking times are, from various sources and are based on meat at refrigerator
temperatures. Use a good quality temperature probe to assure best results. We suggest that when
grilling at higher temperatures, you apply barbecue sauce only during the last 15 to 30 minutes of
grilling to prevent excess browning or burning. NOTE: Keep lid closed when using Smoke Mode.
Smoking times are largely dependent on personal preference and the quality of the meat being
smoked. In general the longer you smoke the meat at a lower temperature the more
tender the meat will become. You will also need to consider how much of a smoke taste you
want and what flavor of smoke. Oak, Hickory, Apple, Alder, Cherry, Mesquite to name the most
common. Here again that is largely a matter of personal preference.
For best results we recommend that you use a set point temperature in Smoke Mode from 225-275°
for most meats. If you wish to have a smokier flavor and have the time, you can go as low as 180°,
but you usually don’t gain much by doing that. Always use a meat thermometer to be sure meats
and poultry are cooked to a safe internal temperature and doneness.
The following is a general guide and we recommend you experiment to find what temperature and
flavor best suites your personal taste. If you want to finish faster use higher temperature. Note: this
will in most cases result in a less tender product. When you have the time the lower temperature for
a longer time will give you the best results. For additional tips and to view and share a recipe go to
www.memphisgrills.com/recipe
ITEM
Control
Set Point
INTERNAL TEMP = ° F
BEEF
225°-275°
145 to 160
HAM
225°-275°
140-170
LAMB
225°-275°
145 to 160
PORK, Fresh
225°-275°
160-180
VEAL
225°-275°
145 to 160
VENISON
225°-275°
145 to 160
CHICKEN
225°-275°
170 to 180
DUCK or GOOSE
225°-275°
180 to 185
TURKEY
225°-275°
180 as measured in the thigh
28
APPENDIX C
Smoking – General Information
The following are a few important facts, tips and techniques to achieve great smoking results.
There are probably as many theories on the best smoking method as there are chefs using them.
With that in mind consider the following factors when deciding which method best fits your needs.
While opinions vary on this, a little research will show that smoking in the 225° to 275°
F temperature range is by far the temperature choice used for most meats..... The possible
exception would be some fish...... Not only do you get great results at these temperatures, but it
takes a shorter amount of time and frankly most meats don’t require super low, extra long
smoking times.
If you wish to smoke at lower temperatures the Memphis Pro is calibrated to allow you to go as
low as 180°. When smoking at the lower temperatures it’s critical that you use a premium
food grade pellet such as Natures Way flavored BBQ Pellets. Nature’s Way premium pellets
are specially formulated from extra clean raw materials and are specifically sized to allow more
even feeding at low feed rates. For best results, always use premium pellets.
Caution: We don’t recommend that you use the lower temperatures when smoking in cool and
or windy conditions. At temperatures less than 225° to 250° the possibility of ** creosote
developing from smoke condensation arises. As always use your best judgment, but proceed
on the side of safety and caution.
The best way to determine where you get the best results is to experiment. We all have different
tastes and the best way to determine what’s right for you is to try different flavors and techniques.
When you find that “just right” method, don’t forget to share it with other owners by going
to www.memphisgrills.com/recipes.
**“Creosote is a gummy, foul smelling, corrosive and flammable substance that, if no precautions are taken, will coat
the insides of everything it passes through. It is formed when gases given off in the burning process combine and
condense. Typically the gases leave the burn chamber with the smoke. However if restricted too much or If the
smoke is cooled below 225°-250°F, the gases can liquefy, forming creosote”.
29
30
5 Year Limited Warranty
This limited warranty covers products manufactured by “Hearthland Products, LLC”. Products
carry a 5 year limited warranty from the date of purchase by the original owner against defects in
material and workmanship. Electronic and electrical components carry a 2 year replacement
warranty when subjected to normal residential use. Limited warranty does not apply to paint,
burn pot, burn grate, grill cover, gaskets or damage caused from corrosion.
Conditions of Limited Warranty
1. During the term of the limited warranty, Hearthland Products LLC.’s (HP) obligation shall be
limited to replacement of covered, failed components, F.O.B. point of shipment. HP will repair or
replace parts returned to HP, freight prepaid, if the part(s) are found by HP to be defective upon
examination. HP shall not be liable for transportation charges, labor costs, or export duties.
Except as provided in this CONDITIONS OF LIMITED WARRANTY, repair or replacement of
parts in the manner and for the period of time stipulated hereunder shall constitute the fulfillment
of all direct and derivate liabilities and obligations from HP to you.
2. The warranty coverage begins on the original date of purchase as stated on the sales receipt.
Product registration is required to validate the warranty.
3. Repair or replacement of the HP component does not extend the limited warranty beyond one
(1) year from date of purchase.
4. Pouring liquids on or in your HP product will void this warranty.
5. HP takes every precaution to utilize materials that retard rust including the use of hightemperature paint where advisable. Even with these safeguards, the protective coatings can be
compromised by various substances and conditions beyond HP control. High temperatures,
excessive humidity, chlorine, industrial fumes, fertilizers, lawn pesticides and salt are some of the
substances that can affect paint and metal coatings. For these reasons, the limited warranties
DO NOT COVER RUST OR OXIDATION, unless there is loss of structural integrity on the grill
component. Should any of the above occur, refer to you Instruction Manual’s maintenance
section for paint finish protection. HP recommends that you purchase a HP full-length protective
cover for your grill when not in use.
6. The warranty is based on residential use. Warranty coverage does not apply to products used
in commercial applications.
Exceptions to the Limited Warranty
There is no written or implied performance warranty on the HP products, as the manufacturer
has no control over the installation, operations, cleaning, maintenance or the type of fuel burned.
This limited warranty will not apply nor will HP assume responsibility if your product has not been
installed, operated, cleaned and maintained in strict accordance with the manufacturer's
instructions. Burning anything other than premium wood pellets may void the warranty. The
warranty does not cover damage or breakage due to misuse, improper handling or modifications.
NEITHER THE MANUFACTURER, NOR THE SUPPLIERS TO THE PURCHASER, ACCEPTS
RESPONSIBILITY, LEGAL OR OTHERWISE, FOR THE INCIDENTAL OR CONSEQUENTIAL
DAMAGE TO THE PROPERTY OR PERSONS RESULTING FROM THE USE OF THIS
PRODUCT. ANY WARRANTY IMPLIED BY LAW, INCLUDING BUT NOT LIMITED TO IMPLIED
WARRANTIES OF MERCHANTABILITY OR FITNESS, SHALL BE LIMITED TO ONE (1) YEAR
FROM THE DATE OF ORIGINAL PURCHASE. WHETHER A CLAIM IS MADE AGAINST THE
MANUFACTURER BASED ON THE BREACH OF THIS WARRANTY OR ANY OTHER TYPE
OF WARRANTY EXPRESSED OR IMPLIED BY LAW, MANUFACTURER SHALL IN NO EVENT
31
BE LIABLE FOR ANY SPECIAL, INDIRECT, CONSEQUENTIAL OR OTHER DAMAGES OF
ANY NATURE WHATSOEVER IN EXCESS OF THE ORIGINAL PURCHASE PRICE OF THIS
PRODUCT. ALL WARRANTIES BY MANUFACTURER ARE SET FORTH HEREIN AND NO
CLAIM SHALL BE MADE AGAINST MANUFACTURER ON ANY ORAL WARRANTY OR
REPRESENTATION.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or
limitations of implied warranties, so the limitations or exclusions set forth in this limited warranty
may not apply to you. This limited warranty gives you specific legal rights and you may have
other rights, which vary from state to state.
The limited warranty for Five (5) years is in lieu of all other warranties expressed or implied, at
law or otherwise, and HP does not authorize any person or representative to assume for HP any
obligation or liability in connection with the sale of this product. This means that no warranties,
either expressed or implied, are extended to persons who purchase the product from any one
other than HP or an authorized HP Distributor.
Procedure for Warranty Service
Call your nearest HP dealer for repair or replacement of your “in-warranty” parts.
Be prepared to furnish the following information:
1. Purchaser’s name, model and serial number of grill and date of purchase.
2. An accurate description of the problem.
=============================================================
32
This page is intentionally left blank.
33
Warranty and Registration Card
Complete
and
return
this
Product
Registration
Card
within
30
days
of
purchase
or
register
online
at
www.memphisgrills.com.
Please
submit
within
30
days
of
purchase
to
register
your
warranty.
THIS
LIMITED
WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS AND YOU MAY HAVE OTHER RIGHTS,
WHICH VARY FROM STATE TO STATE.
First Name
_____________________________________________
Last Name
_____________________________________________
Mailing Address
_____________________________________________
City
_____________________________________________
State
_____________________________________________
Zip Code
_____________________________________________
Model
_____________________________________________
Serial Number
_____________________________________________
Include a copy of your dated sales receipt to complete the registration.
If you would like to receive periodic e-mails with recipes, promotions and other useful
information, please write your e-mail address below. Your information will be used by Hearthland
Products exclusively and will not be sold to any outside agency.
E-MAIL __________________________________________________________
Send Registration Card to the following address:
Hearthland Products, LLC.
Memphis Grill Warranty Registration
9111 Grand Avenue South
Bloomington, MN 55420
Thank you for choosing a Memphis Wood Fired Convection Grill.
34
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